Page 4 - Apical_Fat_Functional

Bakery Fats are applied in bakery products to

lubricate the dough, soften the bakery
product, ensure it is moist (anti-stalling)
and prolong its shelf life.

Products for the final application
depends on a customer’s requirement
and what the product needs. Multiple
things such as flavour, texture and taste
will be considered to determine the most
suitable application.
Bakery applications include those
for biscuits, breads, cakes, cream
decorations, cream fillings, toppings and
wafers among others.

01

03 Margarine

06 Butter Oil Substitute

07 Shortening and Filling Fats

2 09 Pan Release Agent